This recipe was part of a feature about cooking food that you can freeze and give as a gift for the holidays, a concept I heartily endorse. Mama Prospero, I don't know who you are, but bless you and your meatballs!
1 large onion, peeled and cut in chunks
2 cloves garlic, peeled and cut in chunks
1 giant handful of fresh herbs (parsley, basil, oregano)
1/4 cup olive oil
Pinch of dried red pepper flakes
2 (28-ounce) cans peeled whole tomatoes
1 (14-ounce) can tomato puree (This is apparently not the same thing as tomato sauce? Hmm. Suspect they are the same, but I followed instructions, although puree came only in a 28-ounce can.)
Salt and pepper to taste
1 teaspoon sugar
3/4 cup red wine
Pulse onion and garlic in food processor until finely chopped. Heat oil in large Dutch oven, then saute onion, garlic and red pepper flakes until softened, about 5 minutes.
1/3 cup milk
1/4 cup dry bread crumbs
3 pounds lean ground beef
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Combine egg, milk and bread crumbs in a large bowl and stir until liquids are absorbed. Add reserved 1/3 cup onion-herb mixture and stir.
Some of the meatballs in the center were still too pink for me, so I removed the ones from the edges and microwaved the center ones for a few more minutes.
(I also used two 9x13 pans to microwave the meatballs so I could pat out the second batch while the first batch was cooking.)
Remove from heat, cool and then package for freezer. Or, cook spaghetti and enjoy if you are making this for yourself!
Yield: about 42 meatballs, and lots of sauce, or 5 (2 1/2 cup) containers for freezing.
I had fun making this and thought it was pretty easy for what it is. I'm excited to freeze some of this for an easy weeknight dinner when I need something yummy!